Make 'bar food' at home

Forty-seven days of cooking at home gives a new perspective to the things one enjoys about eating out.

One challenge during that time was recreating "bar food" that we would enjoy occasionally in a pub, if said pub had traditional "bar food," that is.

A "Cheers" bar type atmosphere where everyone knows your name is enhanced by real, home-cooked, stick to your ribs food to offer with a beverage. And if it's prepared in a big enamel roaster, and is free to all who are hungry, that's even better.

Here are some ideas you might want to try at home.

CHEESEBURGER SOUP

Makes 8 servings

1/2 pound ground beef

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

4 tablespoons butter or margarine, divided

3 cups chicken broth

4 cups diced peeled potatoes (1-3/4 pounds)

1/4 cup all-purpose flour

8 ounces process American cheese, cubed (2 cups)

1-1/2 cups milk

3/4 teaspoon salt

1/4 to 1/2 teaspoon pepper

1/4 cup sour cream

In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onions, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer 10 to 12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3 to 5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese is melted. Remove from the heat; stir in sour cream.

(Recipe courtesy of "Best of Taste of Home: The First 10 Years," Reiman Publications)

CHURCH SUPPER SLOPPY JOES

Makes 50 servings

7 pounds lean ground beef

1-1/2 cups chopped onion

1-1/2 cups chopped celery

1/2 cup packed brown sugar

2 tablespoons prepared mustard

6 cups tomato sauce

1/2 cup white vinegar

2 to 3 teaspoons minced garlic

Salt and pepper to taste

1-1/2 cups (6 ounces) shredded sharp cheddar cheese

Hamburger buns

In a large skillet, brown beef, onion and celery. Cook in batches if necessary. Darin any fat. Add all remaining ingredients except last two; cook 10 minutes.

Stir in cheese; cook until melted. Serve on buns.

(Recipe courtesy of "America's Best Church Supper Recipes," Reiman Publications)

SHREDDED FRENCH DIP

Makes 10 servings

1 boneless beef chuck roast (3 pounds), trimmed

1 can (10-1/2 ounces) condensed French onion soup, undiluted

1 can (10-1/2 ounces) condensed beef consomme, undiluted

1 can (10-1/2 ounces) condensed beef broth, undiluted

1 teaspoon beef bouillon granules

8 to 10 French or Italian rolls, split

Halve roast and place in a 3-quart slow cooker. Combine the soup, consomme, broth and bouillon; pour over roast. Cover and cook on low for 6 to 8 hours or until meat is tender.

Remove meat and shred with two forks. Serve on rolls. Skim fat from cooking juices and serve as a dipping sauce.

(Recipe courtesy of "The Revised Taste of Home Cookbook," Reiman Publications)

SUNDAY FRIED CHICKEN

Makes 4-6 servings

2 cups all-purpose flour

1/2 cup cornmeal

2 tablespoons salt

2 tablespoons ground mustard

2 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon celery salt

1 tablespoon pepper

1 teaspoon ground ginger

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 broiler/fryer chicken (3 to 4 pounds), cut up

Vegetable oil

Combine the first 11 ingredients. Place about 1 cup flour mixture in a large resealable plastic bag. Add a few chicken pieces to the bag at a time; shake to coat.

Heat 1/4 inch of oil in large skillet on medium-high. Brown chicken on all sides; transfer to an ungreased 11 by 9-inch baking pan. Bake, uncovered, at 350 degrees for 45 to 55 minutes or until juices run clear. Recipe makes enough coating for three chickens. Store unused mixture in an airtight container.